This is the perfect summer pie, especially if you’re a blueberry lover! With a buttery, flaky crust filled with fresh blueberries, vanilla bean paste, and a hint of lavender extract, it’s a delightful treat. Topped with a beautiful lattice crust and baked to golden perfection, it’s a must-try.
Blueberry Vanilla Lavender Pie
Ingredients
#### For the Crust
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter
- 3-4 tablespoons cold water
- 1 egg whisked (for brushing over the lattice crust)
- Turbinado sugar for sprinkling
#### For the Blueberry Filling
- 5 cups fresh blueberries
- 5 tablespoons cornstarch
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons vanilla bean paste
- 2 teaspoons lavender extract
Instructions
#### For the Crust
- In a food processor, pulse together 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt until combined.
- Cut 1 cup of cold unsalted butter into small pieces. While the food processor is running, add the butter a few pieces at a time until combined.
- Gradually add 3-4 tablespoons of cold water, a tablespoon at a time, until the dough comes together to form a ball. If needed, add more water a tablespoon at a time.
- Divide the dough into two equal parts. Form each piece into a flat disk, wrap in plastic wrap, and chill in the fridge for at least 2 hours or overnight.
- When ready to make the pie, remove the dough from the fridge and let it sit at room temperature for 30 minutes to soften.
- On a floured surface, roll out the first piece of dough into a 10-inch circle. Fold the dough in half, then in half again, and transfer it to a pie pan. Unfold and press the dough into the bottom of the pan.
- Roll the edges of the dough towards the center to create a double layer, then press gently to shape the crust. Use your fingers to scallop the edges.
- Poke a few holes in the bottom of the crust with a fork, then place the prepared crust in the fridge while making the filling.
#### For the Blueberry Filling
- In a large bowl, combine 5 cups of blueberries, ¾ cup granulated sugar, 1 ½ tablespoons vanilla bean paste, 5 tablespoons cornstarch, 2 teaspoons lavender extract, and 1 tablespoon lemon juice. Gently stir to coat the blueberries and let sit for 10-15 minutes.
- Spoon the blueberry mixture into the prepared pie crust, leaving any excess liquid behind.
#### For the Lattice Crust
- On a floured surface, roll out the second piece of dough into a 10-inch circle.
- Use a pizza cutter or knife to cut the dough into strips. Arrange three strips across the top of the pie vertically.
- Braid one strip horizontally across the top of the pie, lifting every other vertical strip to weave the lattice. Repeat with the remaining strips.
- Pinch the ends of the strips into the outer crust to secure. Trim any excess dough. Use leftover dough to cut out decorative shapes if desired.
- Brush the lattice crust with the whisked egg and sprinkle with turbinado sugar.
#### Baking the Pie
- Preheat the oven to 425°F. Cover the edges of the pie with aluminum foil or a silicone pie crust cover.
- Place the pie on a baking sheet and bake at 425°F for 20 minutes.
- Reduce the oven temperature to 375°F and bake for an additional 50-60 minutes, until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool completely for at least 4 hours before cutting. This allows the filling to set.
- Serve with whipped cream or vanilla ice cream. Enjoy! Store leftovers in an airtight container for up to 3 days. Note: The bottom crust may get soggy after the third day.